Two Recipes in one today. Both are luscious.
As you know from reading this blog’s sister site, I have been blogging FOREVER! The time has come to record many of these old recipes here on Heat in the Kitchen and A (Life) Time of Cooking. It is 17 years since I began blogging and 6 years since A (Life) Time of Cooking came into being. As part of those celebrations, during the next few months I am reblogging some of those recipes from 1996 – 2005. They are no longer in existence in the blogosphere, except , perhaps, where copied….. :) The recipe that appears below is exactly how it appeared when it first appeared on that blog long ago, along with the comments from that time.
Lasagne with Ricotta, Spinach and Pumpkin
Lasagne with Feta, Spinach and Sweet Potato
(for this second dish, replace the ricotta with a lovely creamy feta, and the pumpkin with sweet potato. Yum.)
|1 kg caramelised pumpkin||16 small sheets or 4 large sheets lasagne pasta||5 Tblspn fruity olive oil|
|30 g (2 Tblspn) butter||1 garlic clove, finely chopped||400g spinach|
|200g ricotta – for extra specialness, try goat’s milk or sheep’s milk ricotta||5 Tblspn pecorino cheese, freshly grated||salt, pepper|
Beforehand: Caramelise the pumpkin. Boil the pasta as directed on the packet (or make your own!). Lay them on a kitchen towel or tray, and brush each with a little oil to prevent sticking. Crush the pumpkin with a fork, adding 2 Tblspn olive oil if there are not sufficient cooking juices to keep the pumpkin moist. The pumpkin will still be somewhat chunky.
At serving time: In a wok or large frying pan, melt the butter over a med to high heat. Add the garlic, stir, and add the spinach leaves, slightly chopped, to wilt. Add them a handful at a time. Season and drain will in a colander. Transfer to a mixing bowl, add the ricotta and 1 Tblspn of the grated pecorino, and mix well together.
Place four small sheets of pasta slightly apart on a heatproof plate. Cover with a layer of pumpkin, top each with a second layer of pasta, and the spinach and cheese mixture. Put on the third pasta layer followed by more pumpkin, then the final layer of pasta. Sprinkle with a little pecorino. Microwave the lasagne at full power for 1.5 – 2 minutes. Transfer it to under the grill and cook until the top colours. Transfer to warmed plates. Sprinkle each slice with a little extra virgin olive oil, scatter over the remaining pecorino and grind over some course pepper.
Assemble as above in a lasagne dish and cook in a medium oven until brown on top, about 20 minutes. Serve as above.
Accompany with a green salad with a sharp dressing and crusty bread.
From the Pasta and Noodles Series
- Pasta with Tomato and Basil
- Rigatoni con Aglio Arrostito, Peperoncino e Funghi (Rigatoni with Roasted Garlic, Chilli and Mushrooms).
- Aglio e Olio (Pasta with Chilli and Oil)
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